Shortcrust two fruit pie 

Shortcrust two fruit pie

(0)

Calories:284 kcal
Difficulty:easy
Preparation:20 min
Ready in:65 min
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1 serving contains (Percentage of daily recommendation)
Calories284 kcal(14%)
Protein4 g(8%)
Fat12 g(15%)
Carbohydrates40 g(15%)
Added Sugar19 g(21%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ cupsAll purpose flour
3 tablespoonspowdered sugar
0.5 cupsbutter cut into small cubes
1 ½egg yolks
¾ teaspoonsvanilla extract
2.5 cupsStrawberries quartered
3.5 cupsRhubarb cut into chunks
¾ cupscaster sugar
4 ½ tablespoonsOrange juice
1 ½eggs beaten

Directions

1 Place the four, sugar and butter in a bowl and place in the freezer for 15 minutes. Rub the butter into the flour until the mixture resembles breadcrumbs, or blend in a food processor.
2 Add the egg yolk, vanilla extract and enough ice cold water to form a dough. Press the dough into a flat disc, wrap in clingfilm and chill in the fridge for 30 minutes.
3 Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Mix the rhubarb and strawberries together and place in a pie dish. Sprinkle over the sugar and orange juice.
4 Roll the pastry out and cut a circle to make the pie lid. Place on top of the pie, moistening the edge top make a good seal, and decorate with pastry offcuts. Brush with the beaten egg and bake for 30 - 40 minutes or until the pie is golden brown.
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